Ragda Pattice
Ragda pattice is an iconic Maharashtrian street food; soft potato patties with a lightly spiced, buttery white pea curry, topped with chutney.
Ingredients
For the Ragda (White Peas Curry)
- 140 g dried white peas vatana in Marathi
- 2 tablespoons oil neutral
- 1 green chilli finely chopped
- 3 cloves garlic finely minced
- 1 inch ginger finely minced
- 80 g potato peeled and chopped
- ¼ teaspoon cumin powder
- ½ teaspoon turmeric powder
- 20 g tomato finely chopped
- 1 ½ litres hot water
For the Aloo Patties
- 240 g potato floury maris piper or King Edwards
- Fresh coriander cilantro in the U.S., finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper finely ground
- ⅛ teaspoon Red Chilli Powder
- ½ tablespoon plain flour
- 1 tablespoon plain flour to dust the patties
- ½ litre oil neutral, for shallow frying
Toppings
- Green chutney to taste
- Tamarind chutney to taste
- 40 g tomatoes finely chopped
- 40 g onions finely chopped
- Nylon sev to taste
Instructions
- Place 140 g dried white peas in a large bowl with enough water to cover them twice over. Leave to soak overnight. The next morning, drain the water and rinse.
- In a pressure cooker*, heat 2 tablespoons oil over a medium flame. Once hot, add 1 green chilli, 3 cloves garlic, and 1 inch ginger. Saute for a few seconds until fragrant, then add the white peas, 80 g potato, ¼ teaspoon cumin powder, ½ teaspoon turmeric powder, 20 g tomato, and 1 ½ litres hot water. Pressure cook for 6 whistles.
- Boil 240 g potato** for the aloo patties. Add the potatoes to a pot of boiling, salted water and cook until they are knife-soft all the way through, about 15-20 minutes. Once cooked, drain all water, cool slightly, then peel.
- In a large bowl, mash the potatoes. Mix with Fresh coriander, ¼ teaspoon sea salt, ¼ teaspoon black pepper, ⅛ teaspoon Red Chilli Powder, and ½ tablespoon plain flour. Once mixed, shape into four patties.
- Dust the patties with 1 tablespoon plain flour, then heat ½ litre oil in a nonstick frying pan. Once the oil is hot, carefully add the patties and fry until golden. Flip and fry until that side is also golden. This will take around 10 minutes. Drain oil and set aside.
- Prepare the toppings and chutneys****, including Green chutney and Tamarind chutney.
- Adjust the ragda with more water if needed and simmer. Mash some of the curry together — the potato will make it thicker.
- On a plate, place two aloo patties. Top with a liberal serving of the white peas curry, chutneys to taste, and garnishes (40 g tomatoes, 40 g onions, and Nylon sev).
Notes
* If you don't have a pressure cooker, you can cook the ragda in a saucepan, covered, over medium heat. It will take about 1 hr 20 mins.
** Be sure to boil the potatoes whole and unpeeled. Peeling the potatoes beforehand lets in too much moisture.
*** If you prefer, you can air fry or bake the aloo patties. See the recipe post above for instructions.
**** Make the chutneys in advance or buy shopbought.
Nutrition
Serving: 1gCalories: 503kcalCarbohydrates: 66gProtein: 13gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 19gSodium: 482mgFiber: 11gSugar: 12g
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